1/3cupketo maple syrupcan substitute for maple syrup or agave nectar, if not keto.
Instructions
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, add your favorite nuts, shredded coconut, and almond flour, and mix until combined. Add the keto maple syrup and stir until fully incorporated and all the dry ingredients are covered in it. It may seem like a small amount, but a little goes a long way.
Transfer the keto granola mixture onto the lined tray. Using a rubber spatula, spread out the granola in an even layer.
Bake the granola for around 15-20 minutes, stirring halfway through. The granola may seem soft, but it will firm up once cooling. Once the edges have gone golden brown, remove it from the oven.
Allow the granola to cool completely on the baking tray. Once it has cooled, use your hands to break apart the granola into your desired size.
Notes
TO STORE: Leftovers should always be kept in an airtight container at room temperature. It will keep well for up to four weeks.TO FREEZE: Place granola in a freezer bag and keep it in the freezer for up to 6 months.